Plum Crostata

Name: Plum Crostata
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 200 g Flour; 8 TABLESPOONS Sugar; 1 package Vanillin sugar; 1 knife tip Baking Powder; 125 g cold butter; 600 g Plums; 50 g crushed almonds; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

200 g Flour
8 TABLESPOONS Sugar
1 package Vanillin sugar
1 knife tip Baking Powder
125 g cold butter
600 g Plums
50 g crushed almonds
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film
baking paper

Directions

1
For the dough, mix flour, 2 tablespoons of sugar, vanillin sugar and baking powder. Cut butter into small cubes. Add butter and 6 tablespoons of water and work into a smooth dough, first with the dough hooks of the hand mixer, then with cold hands. Wrap in foil and put in a cool place for about 1 hour. Wash the plums, grate dry, cut in half and remove stones. Roll out the dough between 2 sheets of baking paper to a thickness of about 3 mm. Pour into the greased and floured casserole dish (23 cm Ø above; 18 cm Ø below).
2
Prick the base evenly with a fork. Sprinkle with almonds. Cut off any excess dough and cut out 20 circles (approx. 5 cm Ø) with a round biscuit cutter. Spread the plums in the tin, sprinkle with 4 tablespoons of sugar. Cover the edge of the tin with the cut out circles. Spread a thin layer of water and sprinkle with 2 tablespoons of sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for approx. 35 minutes
3
45 minutes waiting time